Chicken and Dried Fruit Curry

This is an original dish, based on spices found in Indian cuisine. As with most of these recipes, it requires obscure ingredients which can almost only be found in specialty grocery stores. This is a very mild curry, with a tart fruit flavor, and just a hint of heat.

Ingredients: Spice Rub

1.5 tsp Garam Masala
2 TBS Aamchore Powder (Dried Mango)
0.5 tsp Chili Powder

Ingredients: Simmering Sauce

1 cup water
2 TBS Tomato Paste
1 TBS Tamarind Concentrate
2 TBS Palm Sugar (or refined sugar if Palm sugar is unavailable)

Ingredients: Stir Fry

1 TBS peanut oil
1 tsp shredded Ginger
1 tsp minced Garlic
2 chopped sweet onions

Other Ingredients

6-8 boneless skinless chicken thighs
0.5 cup Golden Raisens

Instructions

Combine the spices for the rub, and apply it evenly to the chicken thighs. Put the spice coated thighs aside.

Combine the incredients for the simmering sauce, whisk them together, and put them aside.

Chop the ingredients for the stir fry. Put a non-stick frypan over high heat, and add the peanut oil. When the oil is hot, add the garlic and ginger. Stir the garlic and ginger for 30 seconds or so, and then add the chopped onions, mixing well. Turn the heat down to medium or medium-high, and cook the onions (stirring them to ensure they do not stick or burn) for another 4-5 minutes, or until the onions are translucent. Remove the pan from the heat, and put the onions in a heat safe bowl.

Return the pan to high heat, and place the chicken pieces in the pan, being sure that each piece is resting on the pan and not on another piece of chicken. Cook the chicken for 2-3 minutes per side, or until each side is well browned and the spices look somewhat crisp.

Add the simmering sauce to the pan, and reduce the heat to medium or medium-high. Mix in the sauteed onions, and the raisins, and cover the pan. Let the curry simmer for 15-20 minutes, stirring occasionally, and then serve over rice.

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Dave Weinstein
olorin@sff.net